Colombian Beef Stew Recipe (Carne Guisada)
Transform your dinner into a Colombian feast with this delectable Colombian Beef Stew! Savor the juicy beef, soft potatoes, and a flavorful spice blend, topped with a unique avocado-cilantro sauce, a sure win over your dinner table.
Servings: 8 Servings
Calories: 293kcal
Equipment
Ingredients
For the Carne Guisada
- 2 tablespoons vegetable oil
- 1 1/4 pounds stew beef
- 3 cups chopped ripe tomatoes about 4 tomatoes
- 2 cups chopped yellow onion about 2 medium onions
- 4 tablespoons minced garlic
- 3/4 teaspoon ground cumin
- 1/2 tsp ground cayenne pepper
- 2 cups beef broth
- 1 tablespoons white vinegar
- 1 pound baby red potatoes cut into uniform bite-sized pieces
For the Creamy Avocado-Cilantro Sauce
- 1/2 of a large ripe avocado
- Juice of half of one lime
- 1/2 cup cilantro leaves and stems
- 1 scallion green onion
- 1/4 teaspoon salt
- 4 tablespoons extra virgin olive oil
Instructions
- Heat the oil in a 5-quart or larger Dutch oven over medium-high heat.
- Once the oil is shimmering, add the beef in a single layer and let it cook undisturbed until it browns and releases easily from the bottom of the pan (3-5 minutes). Turn the beef and repeat the process to brown on each side.
- Add the chopped tomato and onion to the large pot. Toss well and use a wooden spoon to scrape the browned bits from the bottom of the pan. Add the garlic, cumin, and cayenne pepper, and cook for 30 seconds.
- Pour the beef broth and vinegar into the pot and allow the contents of the pot to come to a boil. Turn the heat down to low, cover, and simmer until the beef is tender (90-120 minutes).
- Add the potatoes and cook, uncovered, over medium heat for 30-60 minutes until the potatoes are tender.
- Meanwhile, prepare the creamy avocado-cilantro sauce by placing the avocado, lime juice, cilantro, scallion, and salt into the bowl of a small food processor or blender. Pulse a few times, then slowly add the olive oil and continue to process until creamy and smooth.
- Serve the stew warm, topped with the creamy avocado-cilantro sauce.
Notes
Store Colombian Beef Stew in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it in freezer-safe containers for up to 3 months.
To reheat, thaw overnight in the fridge if frozen, then warm on the stove over medium heat until heated through. If necessary, add a bit of water or broth to adjust consistency. Reheating in the microwave is also feasible; do it in intervals, stirring occasionally, until thoroughly warm.
Nutrition
Serving: 1serving | Calories: 293kcal | Carbohydrates: 18g | Protein: 20g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 44mg | Sodium: 152mg | Potassium: 783mg | Fiber: 3g | Sugar: 4g | Vitamin A: 626IU | Vitamin C: 19mg | Calcium: 47mg | Iron: 2mg
